Pork and Beef Stuffed Cabbage Rolls Recipe
How to make Pork and Beef Stuffed Cabbage Rolls
Method
- Place a large saucepan of water over a high heat. Add vinegar and some salt and bring to the boil. Meanwhile, remove the core from the cabbage and gently lower remaining cabbage into the water. Cook for 3 minutes or until the leaves are tender and pliable. Remove from the water and set aside to cool.
- For the sauce, place a small pan over a medium heat and add the oil. Add the onion and garlic then cook for 5 minutes or until softened. Turn the heat down to low, add the passata and sugar and gently cook for 10 minutes. Season well and set aside.
- For the filling, add minced meat to a large glass or metal mixing bowl. Add the onion and paprilka, rice and garlic. Season very well with salt and white pepper.
- Preheat oven to 200°C (180°C fan-forced). Place some of the tomato sauce in the base of a 1.25L baking tray, covering the base.
- Gently separate the cabbage leaves, reserving the 8 largest (see tip below). Cut out the thick rib and place an ⅛ of the mixture in the middle each cabbage leaf. Wrap like a parcel, ensuring all of the fillling is enclosed. Tuck in the end of cabbage leaf, into the roll.
- Arrange the cabbage rolls on top of the tomato sauce. Pour over 125ml water and cover well with foil. Bake for 45 minutes then remove from the oven. Spoon some of the sauce over the top of the cabbage rolls and place back in the oven, uncovered, for a further 15 minutes. Remove and season the top.
- To serve, drizzle with olive oil, top with sour cream and chopped dill.
Tip: If your cabbage pieces aren’t big enough to wrap the filling, you can arrange multiple cabbage leaves together, to make a larger piece.